Trout: recipes for first and second courses. How to cook delicious trout

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Trout is a medium-sized fish from the salmon family. Due to its noble origin and pleasant taste, it is highly valued in cooking. Fish meat has a lot of nutrients and is great for a wide variety of recipes. How to choose the right fish? How delicious to cook trout? Read about all this in our article.

Trout and its varieties

Trout is a red fish closely related to salmon, pink salmon, sockeye salmon, chum salmon and other members of the salmon family. It can grow up to one meter in length, but in general its size does not exceed 40 centimeters, and its weight is 600-700 grams.

The color of trout is very diverse and depends on the reservoir in which it lives. So, it can be gray with a blue or green tint, copper-orange, pinkish or white-silver. A distinctive feature of the fish are black and red spots on the back and sides.

Trout is not a separate member of the family. This is the collective name forseveral freshwater fish found in rivers and lakes. These include marbled, rainbow, brook, Sevan, golden trout, American char, Dolly Varden, Clark's salmon, etc. All of these species are eaten, and some (brook and rainbow) are even bred for sale.

Benefits and nutritional qualities

Trout meat comes in yellow, red and white shades. It has a delicate taste and a well-distinguished aroma, reminiscent of cucumber. The intensity of the smell of fish depends on what it ate. Usually, it is higher, the more crustaceans in the diet of trout.

Fish contains a lot of omega-3 and omega-6 fatty acids, which reduce the risk of blood clots, strengthen blood vessels, promote brain function, improve the condition of the skin and musculoskeletal system. It is rich in vitamins and trace elements necessary for our body, such as iron, phosphorus, zinc, selenium, calcium, fluorine, vitamins A, B, E, D, riboflavin.

Trout meat is less fatty than salmon and slightly cheaper. In various dietary recipes, trout is recommended, as it does not burden the gastrointestinal tract, but at the same time it is quite nutritious. 100 grams of trout contains 119 calories, 20.5 grams of protein and 3.5 grams of fat.

It is considered one of the he althiest fish and is recommended to be eaten at least twice a week. Apart from personal intolerance, there are no serious warnings for eating trout, the main thing is that it is fresh and properly stored.

Cooking trout

In the culinary business, this fish is considered almost universalproduct. There are many recipes for trout fried, baked, smoked and even raw. It makes excellent soups, salads and the most common butter sandwiches.

Serve it with potatoes, cereals or legumes, it can be combined with various vegetables and cream cheeses. There is only one rule - it is advisable to use a fried side dish with fried fish, and it should also be boiled for boiled fish. It does not work only with smoked and raw trout, raw vegetables are best in harmony with them.

How to choose a fish?

Cooking fish does not require much effort and special skills from the chef, but even the simplest trout recipe can be spoiled if you initially purchase a low-quality product. It is better to choose trout in the store fresh or chilled. Her eyes should be clear, slightly bulging (not sunken in) with clear black pupils.

A fresh trout will have an elastic body, after pressing the flesh with a finger, a depression will not remain on it and will immediately straighten up. The gills will be bright red and slightly moist, by no means brown. The fish should not be damaged, dried or upturned scales.

Chilled trout stays fresh for 24 to 72 hours, depending on the temperature. It can be stored frozen for several months. And now that all the details are known, let's talk about how to cook trout deliciously.

S alting trout at home

Vacuum-packed s alted trout in chunks or thin slices oftenfound on store shelves. But it is not possible to check the quality of such products. When s alting trout at home, there are no surprises. In addition, this option will help to significantly save the budget without denying yourself a delicacy.

There are quite a few recipes for lightly s alted trout. For the simplest you will need:

• one cleaned fish;
• 2 tbsp. l. s alt;
• 1, 5 tbsp. l. sugar;
• a few black peppercorns;
• bay leaf.

Trout should be washed and dried, fins and tail removed, cut into two halves. Grate the fish with s alt and sugar, and then put it in a bowl, adding pepper and a couple of bay leaves. Then everything needs to be covered with a plate and pressed a little, putting something heavy on the dish, for example, a jar of water. Then the fish is left for a day in the refrigerator.

You can add herbs and spices to the recipe for slightly s alted trout, replace sugar with honey, and black peas with fragrant ones. The finished product is cut into slices or thin slices, put on a sandwich, added to salads or wrapped in pita bread.

Head and tail soup recipe

Trout is good for soups and soups. It has a brighter taste than white fish, and the broth with it comes out more rich. In the preparation of liquid dishes, you should not be limited only to the fillet part, it is not meat that gives them density and expressiveness, but bones, heads and tails.

For regular trout soup you will need:

• 300gfish;
• 3-4 potatoes;
• 1 onion;
• 1 carrot;
• spices (optional);
• black peppercorns;
• s alt;
• 2-3 garlic cloves;
• greens.

Pieces of trout and onion are poured with two liters of water and boiled for about 20 minutes. Then the liquid is filtered, the head and tail are pulled out, and the meat is separated from the bone and thrown back into the broth. You can not strain anything, but there is a risk that bones will come across later.

Then the broth is s alted and peppered, chopped potatoes and carrots are added. After boiling, wait about 10 minutes, then throw in chopped greens and squeeze out the garlic. The soup will be ready when the vegetables are soft.

The trout head and tail soup recipe can be supplemented with other ingredients - beans, lentils, cereals, bell peppers and tomatoes. The main thing is not to overdo it with spices, otherwise they will clog all the delicate taste of the fish. Five minutes before readiness, you can pour in 500 ml of cream or add cubes of processed cheese - this will give the ear tenderness.

Baked fish in cream

Perhaps oven baked trout in cream is one of the easiest recipes. For him you will need:

• fish;
• 150-250g cream;
• spices.

In order not to waste time and energy, it is better to take trout steaks or cut fillets. You can also buy a whole fish, but then you will have to clean it, remove the fins, head, tail and cut into portioned pieces.

Before cooking, it must be thoroughly washed underrunning water and pat dry with paper towels. Then rub with s alt, pepper and spices, and let soak for a few minutes. Next, you need to place the fish in a baking dish, pour over the cream and put in the oven for only 15-20 minutes. Creamed trout will taste better if you sprinkle it with grated cheese or put pieces of mozzarella on top.

Fried trout

When fried, the fish will be no less tasty. To do this, it will need to be cleaned, washed and dried a little. You can remove the head and tail first, but a whole fried rainbow trout in a pan will look more appetizing and aesthetically pleasing. Gills must be removed from a whole fish.

When all the preparatory work is done, sprinkle the trout with lemon juice, s alt and pepper. Spices and juice must be applied not only from above, but also process the inside of the carcass with them. Then it is left to soak.

After a while, the trout is taken out, completely covered with flour and placed in a well-heated pan with oil. Fry it for about 5-10 minutes on each side and serve with lemon wedges.

The recipe is also suitable for cooking trout steaks. The technology is no different. It is tastier and he althier to use corn or olive oil instead of sunflower. For better frying, you can cover with a lid. If you replace the flour with breadcrumbs, the fish will come out juicier and less sticky to the surface of the pan.

Trout pate

This trout recipe is not as easy asprevious ones, and may not be to everyone's taste. However, lovers of experimenting will definitely appreciate it. List of ingredients you will need:

• 300g smoked fish;
• 3 egg yolks;
• 200 g of any cottage cheese;
• 1 tbsp l. lemon juice;
• spices;
• a little butter.

First you need to grind the egg yolks and curd cheese. Cut the fish into small pieces and mix with the curd and egg mass. Next, you need to add s alt, pepper, lemon juice and your favorite spices. Mixtures of herbs with rosemary, basil and oregano are best suited. You can also add fresh dill.

To make the pate more tender and homogeneous, all ingredients can be ground in a combine. When everything is added and well mixed, grease the baking sheet with butter and place the fish mixture there. Cooking time over medium heat will be approximately 30-40 minutes.

Pate is eaten with various garnishes or consumed as an independent dish, serving it with fresh lettuce leaves sprinkled with lemon juice. Balsamic vinegar and a couple of tablespoons of olive oil are also used as dressings. For a twist, you can sprinkle the salad with toasted sesame seeds.